A typed copy will be mailed to the school.
No violation noted during this evaluation. | 04/01/2016 | Routine | |
Updated license will be mailed.
Friday no catered food.
Typed copy will be mailed.
No violation noted during this evaluation. | 10/16/2015 | Risk Factor | |
-According to the CFM, utensils and food equipment are washed and cleaned in the home-standard dishmachine. Chlorine test strips and sanitizer are provided. All food contact equipment are sanitized in the 2 compartment sink basin.
- Food is provided by Good foods.
- The file will be reviewed and a decision will be made concerning warewashing.
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The kenmore refrigerator/freezer and dishmachine are home-standard.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Manual Warewashing/Sink Compartment Requirements
Observation: The 2-compartment sink used for manual warewashing has not been approved.
Correction: Before a 2-compartment sink is used: (1) The permit holder shall have its use approved
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03/31/2015 | Routine | |
Food provided by Good Food Co.
Logs observed.
Dishes are washed and rinsed in home standard ware washer and sanitized in sink basin. Test strips observed.
No violation noted during this evaluation. | 10/03/2014 | Risk Factor | |
If not used immediately upon receiving the hot foods should be kept warm in the oven or on the stove top. Hot foods are to be held at 135 degrees Fahrenheit or higher. Cold foods are to be held at 41 degrees Fahrenheit or less. According to the person in charge, utensils and food equipment are washed and cleaned in the dishmachine and then sanitized in a separate basin and/or container. Chlorine test strips and sanitizer were available. Employee health information was observed posted. Milk is received everyday. Food for the facility is received from Good Foods.
No violation noted during this evaluation. | 04/09/2014 | Routine | |
Utensils and serving containers are cleaned in the dishmachine or 2 compartment sink and sanitized in a separate container.
Temperatures are taken for receiving foods.
Peanut butter and jelly is served on Fridays.
No violation noted during this evaluation. | 10/11/2013 | Risk Factor | |
| No violation noted during this evaluation. | 06/19/2013 | Follow-up | |
Lunch is catered by Good Food
- Equipment and Utensils/Durability and Strength (repeated violation)
Observation: The refrigerator/freezers and microwaves are not designed and constructed to be durable.
Correction: Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
- Sanitizing Solutions, Testing Devices
Observation: A test kit or other device that accurately measures the concentration of the sanitizing solution is not provided [I left mine with the facility.]
Correction: A test kit or other device that accurately measures the concentration in mg/L of sanitizing solutions shall be provided. Testing devices to measure the concentration of sanitizing solutions are required for 2 reasons: 1. The use of chemical sanitizers requires minimum concentrations of the sanitizer during the final rinse step to ensure sanitization
- Critical: Sanitized/Hot Water and Chemical/Methods (corrected on site)
Observation: The facility does not have a 3-compartment sink nor commercial dishmachine to wash-rinse-and sanitize their cutting boards, food containers, knives and serving utensils. After washing and rinsing in the homestandard dishmachine or 2-part sink, sanitize with 50-100 ppm equipment in designated 2-part sink basin.
Correction: After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in chemical manual or mechanical operations, including the application of sanitizing chemicals by immersion, manual swabbing, brushing, or pressure spraying methods, using a solution as specified under section 4-501.114 by providing: (1) An exposure time of at least 10 seconds for a chlorine solution specified under paragraph 4-501.114(A), (2) An exposure time of at least 7 seconds for a chlorine solution of 50 mg/L that has a pH of 10 or less and a temperature of at least 38°C (100°F) or a pH of 8 or less and a temperature of at least 24°C (75°F), (3) An exposure time of at least 30 seconds for other chemical sanitizing solutions, or (4) An exposure time used in relationship with a combination of temperature, concentration, and pH that, when evaluated for efficacy, yields sanitization as defined in Subparagraph 1-201.10(B). Efficacious sanitization depends on warewashing being conducted within certain parameters. Time is a parameter applicable to both chemical and hot water sanitization. The time hot water or chemicals contact utensils or food-contact surfaces must be sufficient to destroy pathogens that may remain on surfaces after cleaning. Other parameters, such as rinse pressure, temperature, and chemical concentration are used in combination with time to achieve sanitization.
- Hand Drying Provision (corrected on site)
Observation: Each handwashing sink is not provided with individual, disposable towels
Correction: a continuous towel system that supplies the user with a clean towel
- Physical Facilities/Repairing
Observation: The back wall of the kitchen and the upstairs wall under the handsink by the water fountain are not maintained in good repair.
Correction: Physical facilities shall be maintained in good repair. Poor repair and maintenance compromises the functionality of the physical facilities. This requirement is intended to ensure that the physical facilities are properly maintained in order serve their intended purpose.
- Critical: Food Manager Certificate and Responsibility (repeated violation)
Observation: The food establishment is not under the immediate control of a Northern Virginia certified food manager.
Correction: It shall be unlawful to operate a food establishment unless it is under the immediate control of a Northern Virginia certified food manager
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04/12/2013 | Routine | |
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